Ingredients:
2 cups red lentils
2 liters vegetable stock
2 medium onions
1 medium tomato
1 medium carrot
1 tablespoon onions, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons salt
2 teaspoons pepper

Directions:
Chop the vegetables into medium-size chunks. Wash lentils.
Put stock into a 4-5 liter pot and bring to boil, add the onions, carrot, tomato and lentils. Lower the heat to simmer, and cook for about 1/2 hour or until the lentils are tender.
Puree the mixture in either a food processor or blender and return to pot.
Sauté the finely chopped onions in the olive oil until they are soft and brown. Add the cumin, lemon juice, sautéed onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes. Serve hot.